Miss Lydia
Almost Self-Reliant
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- Apr 25, 2011
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Your making great progress Sumi and looks like the chickens approve too.
A Little Backyard Homestead Project
- Thread starter sumi
- Start date
Hinotori
Sustainability Master
- Joined
- Nov 2, 2011
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- Location
- On the foot of Mt Rainier
You're making amazing progress
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- #63
frustratedearthmother
Sustainability Master
Love it!
Britesea
Sustainability Master
I'm waiting for a Traveler to show up with weener piglets for sale... lol
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- #66
Britesea
Sustainability Master
My mother taught me how to cook a chicken in clay the way the gypsies taught her when they came in the summer....
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- #68
sumi
Rest in Peace 1980-2020
Hmm, good thought, but I think they'd cook ME if I did anything to those birds! lol They're all game fowl and some are really nice. They dropped off some, came back to get some back, let me pick out some that I wanted to keep in return for board and feed… I'm not sure how the heck we came to that arrangement, but I got some lovely birds out of the deal, so I was quite happy. Even more so when they gave me two incubators and a small, but very sturdy coop.
Britesea
Sustainability Master
Well, if you are ever interested in trying it, she stuffed the bird with lemons and fresh herbs, mixed more fresh herbs and salt into butter and rubbed on the outside of the bird, and then she cooked it in a Romertopf clay cooker (the gypsies just slathered clay on from the river and baked it, then peeled the clay off). This was one of her signature dishes, and when she wrote the directions down, it started with "First, sneak into the neighbor's yard and steal a chicken..." 
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sumi
Rest in Peace 1980-2020
It sounds wonderful! And I love her directions
This reminds me of the Bushman from South Africa/Namibia. I read when they cooked Guinea fowl, they smothered the bird in clay/mud and bake it in the fire. Once cooked, they'd gently tap the clay/mud cover so it cracks open and they can remove it, leaving the bird cleaned from it's feathers and perfectly cooked.
This reminds me of the Bushman from South Africa/Namibia. I read when they cooked Guinea fowl, they smothered the bird in clay/mud and bake it in the fire. Once cooked, they'd gently tap the clay/mud cover so it cracks open and they can remove it, leaving the bird cleaned from it's feathers and perfectly cooked.
